Gyokuro

The creator of Gyokuro was Yamamoto Kahei Tokuo, the sixth head of Yamamotoyama. The name Gyokuro comes from the nectar-like, ball-like leaves. The original aroma and rich sweetness of Gyokuro have been passed down to the present day, more than 180 years since the first cup was brewed.

The name "Gyokuro" is known as a byword for high-quality tea, but few people have actually tried it.

The reason for this is the rarity of Gyokuro.
The annual national production of Gyokuro is only about 500 tons, and when divided by the population of Japan, the average consumption is only about one cup per year. As it is said to be the highest quality tea, it is really hard to obtain.

Although gyokuro is a rare tea, the manufacturing process is the same as that of sencha, and the shape of the tea leaves is needle-shaped, just like high-grade sencha.

The biggest difference is the cultivation method. The entire tea field is covered with a tarp to block sunlight for about 20 days, a method known as "cover cultivation." This increases the amino acids contained in the tea leaves and concentrates the flavor.

Furthermore, production is limited because of the time and effort required, including the need to give the plants plenty of organic fertilizer and hand-pick the new shoots that have been grown naturally.

The main production areas are Mie Prefecture, the Uji area of Kyoto Prefecture, and the Yame area of Fukuoka Prefecture, and the gyokuro carefully grown in these areas is characterized by its deep richness and elegant sweetness. The leaves are thicker than sencha and are packed with umami, allowing you to enjoy a rich flavor.

Please try the real Gyokuro.